Ok gents, following up are SEVERAL snack recipes for the game. Hope ye enjoy!
INGREDIENTS
* 2 pounds ground beef chuck
* 1 pound bulk Italian sausage
* 3 (15 ounce) cans chili beans, drained
* 1 (15 ounce) can chili beans in spicy sauce
* 2 (28 ounce) cans diced tomatoes with juice
* 1 (6 ounce) can tomato paste
* 1 large yellow onion, chopped
* 3 stalks celery, chopped
* 1 green bell pepper, seeded and chopped
* 1 red bell pepper, seeded and chopped
* 2 green chile peppers, seeded and chopped
* 1 tablespoon bacon bits
* 4 cubes beef bouillon
* 1/2 cup beer
* 1/4 cup chili powder
* 1 tablespoon Worcestershire sauce
* 1 tablespoon minced garlic
* 1 tablespoon dried oregano
* 2 teaspoons ground cumin
* 2 teaspoons hot pepper sauce
* 1 teaspoon dried basil
* 1 teaspoon salt
* 1 teaspoon ground black pepper
* 1 teaspoon cayenne pepper
* 1 teaspoon paprika
* 1 teaspoon white sugar
* 1 (10.5 ounce) bag corn chips
* 1 (8 ounce) package shredded Cheddar cheese
1. Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
2. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
3. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
4. To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.
INGREDIENTS
* 1/2 pound bacon
* 1 pound ground round
* 1 pound ground pork
* 1 green bell pepper, diced
* 1 yellow onion, diced
* 6 jalapeno peppers, seeded and chopped
* 6 habanero peppers, seeded and chopped
* 8 Anaheim peppers, seeded and diced
* 2 cloves garlic, minced
* 1 1/2 tablespoons ground cumin
* 1 tablespoon crushed red pepper flakes
* 3 tablespoons chili powder
* 2 tablespoons beef bouillon granules
* 1 (28 ounce) can crushed tomatoes
* 2 (16 ounce) cans whole peeled tomatoes, drained
* 2 (16 ounce) cans chili beans, drained
* 1 (12 fluid ounce) can beer
* 3 ounces tomato paste
* 1 ounce chile paste
* 2 cups water
1. Place bacon in a large soup pot. Cook over medium high heat until evenly brown. Drain excess grease, leaving enough to coat bottom of pot Remove bacon, drain on paper towels and chop.
2. Brown beef and pork in pot over medium high heat. When meat is browned, stir in the bell pepper, onion, jalapeno peppers, habanero peppers, Anaheim peppers, garlic, cumin, red pepper flakes, chili powder, bouillon, crushed tomatoes, whole tomatoes, beer, tomato paste, chile paste and water.
3. Reduce heat to low and simmer for 45 to 60 minutes, stirring occasionally. Add beans and bacon and continue simmering for another 30 minutes.
INGREDIENTS
* 3 avocados - peeled, pitted, and mashed
* 1 lime, juiced
* 1 teaspoon salt
* 1/2 cup diced onion
* 3 tablespoons chopped fresh cilantro
* 2 roma (plum) tomatoes, diced
* 1 teaspoon minced garlic
1. In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.
INGREDIENTS
* 1 quart vegetable oil for deep frying
* 24 chicken wings, tips removed and wings cut in half at joint
* 4 tablespoons butter
* 1 tablespoon distilled white vinegar
* 5 tablespoons hot pepper sauce
* salt and pepper to taste
1. Heat the oil In a large skillet or deep fryer to 375 degrees F (190 degrees C). Deep fry chicken wings in oil until done, about 10 minutes. Remove chicken from skillet or deep fryer and drain on paper towels.
2. Melt the butter in a large skillet. Stir in the, vinegar and hot pepper sauce. Season with salt and pepper to taste. Add cooked chicken to sauce and stir over low heat to coat. The longer the wings simmer in the sauce, the hotter they will be.
INGREDIENTS
* oil for deep frying
* 1/4 cup butter
* 1/4 cup hot sauce
* 1 dash ground black pepper
* 1 dash garlic powder
* 1/2 cup all-purpose flour
* 1/4 teaspoon paprika
* 1/4 teaspoon cayenne pepper
* 1/4 teaspoon salt
* 10 chicken wings
1. Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
2. In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
3. Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together.
INGREDIENTS
* 1 pound sliced bacon, cut into thirds
* 1 (14 ounce) package beef cocktail wieners
* 3/4 cup brown sugar, or to taste
1. Preheat the oven to 325 degrees F (165 degrees C).
2. Refrigerate 2/3 of the bacon until needed. It is easier to wrap the wieners with cold bacon. Wrap each cocktail wiener with a piece of bacon and secure with a toothpick. Place on a large baking sheet. Sprinkle brown sugar generously over all.
3. Bake for 40 minutes in the preheated oven, until the sugar is bubbly. To serve, place the wieners in a slow cooker and keep on the low setting.
INGREDIENTS (Nutrition)
* 12 ounces cream cheese, softened
* 1 (8 ounce) package shredded Cheddar cheese
* 1 tablespoon bacon bits
* 12 ounces jalapeño peppers, seeded and halved
* 1 cup milk
* 1 cup all-purpose flour
* 1 cup dry bread crumbs
* 2 quarts oil for frying
1. In a medium bowl, mix the cream cheese, Cheddar cheese and bacon bits. Spoon this mixture into the jalapeño pepper halves.
2. Put the milk and flour into two separate small bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapeños to dry for about 10 minutes.
3. Dip the jalapenos in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeño is coated.
4. In a medium skillet, heat the oil to 365 degrees F ( 180 degrees C). Deep fry the coated jalapeños 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel.
INGREDIENTS
* 1 pound ground beef
* 1 (16 ounce) can chili beans, undrained
* 1 (14.5 ounce) can peeled and diced tomatoes with juice
* 1 small onion, chopped
* 1/4 cup chopped green bell pepper
DIRECTIONS
1. In a medium saucepan over medium heat, cook beef until brown. Stir in beans, tomatoes, onion and bell pepper; reduce heat and simmer 30 minutes.
Boilermaker Tailgate Chili
INGREDIENTS
* 2 pounds ground beef chuck
* 1 pound bulk Italian sausage
* 3 (15 ounce) cans chili beans, drained
* 1 (15 ounce) can chili beans in spicy sauce
* 2 (28 ounce) cans diced tomatoes with juice
* 1 (6 ounce) can tomato paste
* 1 large yellow onion, chopped
* 3 stalks celery, chopped
* 1 green bell pepper, seeded and chopped
* 1 red bell pepper, seeded and chopped
* 2 green chile peppers, seeded and chopped
* 1 tablespoon bacon bits
* 4 cubes beef bouillon
* 1/2 cup beer
* 1/4 cup chili powder
* 1 tablespoon Worcestershire sauce
* 1 tablespoon minced garlic
* 1 tablespoon dried oregano
* 2 teaspoons ground cumin
* 2 teaspoons hot pepper sauce
* 1 teaspoon dried basil
* 1 teaspoon salt
* 1 teaspoon ground black pepper
* 1 teaspoon cayenne pepper
* 1 teaspoon paprika
* 1 teaspoon white sugar
* 1 (10.5 ounce) bag corn chips
* 1 (8 ounce) package shredded Cheddar cheese
1. Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
2. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
3. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
4. To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.
Habanero Hellfire Chili
INGREDIENTS
* 1/2 pound bacon
* 1 pound ground round
* 1 pound ground pork
* 1 green bell pepper, diced
* 1 yellow onion, diced
* 6 jalapeno peppers, seeded and chopped
* 6 habanero peppers, seeded and chopped
* 8 Anaheim peppers, seeded and diced
* 2 cloves garlic, minced
* 1 1/2 tablespoons ground cumin
* 1 tablespoon crushed red pepper flakes
* 3 tablespoons chili powder
* 2 tablespoons beef bouillon granules
* 1 (28 ounce) can crushed tomatoes
* 2 (16 ounce) cans whole peeled tomatoes, drained
* 2 (16 ounce) cans chili beans, drained
* 1 (12 fluid ounce) can beer
* 3 ounces tomato paste
* 1 ounce chile paste
* 2 cups water
1. Place bacon in a large soup pot. Cook over medium high heat until evenly brown. Drain excess grease, leaving enough to coat bottom of pot Remove bacon, drain on paper towels and chop.
2. Brown beef and pork in pot over medium high heat. When meat is browned, stir in the bell pepper, onion, jalapeno peppers, habanero peppers, Anaheim peppers, garlic, cumin, red pepper flakes, chili powder, bouillon, crushed tomatoes, whole tomatoes, beer, tomato paste, chile paste and water.
3. Reduce heat to low and simmer for 45 to 60 minutes, stirring occasionally. Add beans and bacon and continue simmering for another 30 minutes.
Guacamole
INGREDIENTS
* 3 avocados - peeled, pitted, and mashed
* 1 lime, juiced
* 1 teaspoon salt
* 1/2 cup diced onion
* 3 tablespoons chopped fresh cilantro
* 2 roma (plum) tomatoes, diced
* 1 teaspoon minced garlic
1. In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.
Buffalo Chicken Wings
(Easy recipe)
(Easy recipe)
INGREDIENTS
* 1 quart vegetable oil for deep frying
* 24 chicken wings, tips removed and wings cut in half at joint
* 4 tablespoons butter
* 1 tablespoon distilled white vinegar
* 5 tablespoons hot pepper sauce
* salt and pepper to taste
1. Heat the oil In a large skillet or deep fryer to 375 degrees F (190 degrees C). Deep fry chicken wings in oil until done, about 10 minutes. Remove chicken from skillet or deep fryer and drain on paper towels.
2. Melt the butter in a large skillet. Stir in the, vinegar and hot pepper sauce. Season with salt and pepper to taste. Add cooked chicken to sauce and stir over low heat to coat. The longer the wings simmer in the sauce, the hotter they will be.
Restaurant-Style Buffalo Chicken Wings
INGREDIENTS
* oil for deep frying
* 1/4 cup butter
* 1/4 cup hot sauce
* 1 dash ground black pepper
* 1 dash garlic powder
* 1/2 cup all-purpose flour
* 1/4 teaspoon paprika
* 1/4 teaspoon cayenne pepper
* 1/4 teaspoon salt
* 10 chicken wings
1. Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
2. In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
3. Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together.
Bacon Wrapped Smokies
INGREDIENTS
* 1 pound sliced bacon, cut into thirds
* 1 (14 ounce) package beef cocktail wieners
* 3/4 cup brown sugar, or to taste
1. Preheat the oven to 325 degrees F (165 degrees C).
2. Refrigerate 2/3 of the bacon until needed. It is easier to wrap the wieners with cold bacon. Wrap each cocktail wiener with a piece of bacon and secure with a toothpick. Place on a large baking sheet. Sprinkle brown sugar generously over all.
3. Bake for 40 minutes in the preheated oven, until the sugar is bubbly. To serve, place the wieners in a slow cooker and keep on the low setting.
Jalapeño Poppers
INGREDIENTS (Nutrition)
* 12 ounces cream cheese, softened
* 1 (8 ounce) package shredded Cheddar cheese
* 1 tablespoon bacon bits
* 12 ounces jalapeño peppers, seeded and halved
* 1 cup milk
* 1 cup all-purpose flour
* 1 cup dry bread crumbs
* 2 quarts oil for frying
1. In a medium bowl, mix the cream cheese, Cheddar cheese and bacon bits. Spoon this mixture into the jalapeño pepper halves.
2. Put the milk and flour into two separate small bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapeños to dry for about 10 minutes.
3. Dip the jalapenos in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeño is coated.
4. In a medium skillet, heat the oil to 365 degrees F ( 180 degrees C). Deep fry the coated jalapeños 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel.
Easy Chili
INGREDIENTS
* 1 pound ground beef
* 1 (16 ounce) can chili beans, undrained
* 1 (14.5 ounce) can peeled and diced tomatoes with juice
* 1 small onion, chopped
* 1/4 cup chopped green bell pepper
DIRECTIONS
1. In a medium saucepan over medium heat, cook beef until brown. Stir in beans, tomatoes, onion and bell pepper; reduce heat and simmer 30 minutes.
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